The final Summer Recipe from Rosie Louise; this delicious dessert celebrates the last of the summer flavours but can be enjoyed all year round and adds a pop of colour and sweetness to a drizzly, grey day.
Top Tips
If you're not a fan of strawberries or they're not in season when you're making this, you can try an alternative such as an apple compote.
Ingredients
For the panna cotta
- 4 moulds
- 3 gelatine leaves
- 150ml milk
- 400ml double cream
- 65g caster sugar
- 1/2 tsp vanilla extract
For the strawberries
- 500g strawberries, hulled and cut into halves
- 1 1/2 tsp cornflour
- 30g caster sugar
- A pinch of fennel seeds
Method
- Soak the gelatine leaves in cool water for a few minutes.
- Bring the cream and milk gently to a simmer while mixing the caster sugar in. Once small bubbles have appeared, take off the heat.
- Drain the gelatine leaves and add to the saucepan, stirring until they are fully dissolved.
- Divide the mixture between the moulds and place in the fridge for at least 4 hours. Rosie prefers to do this the day before and leave to chill overnight.
- While the panna cotta is chilling, toss the strawberries in the cornflour and sugar and place the fennel seeds in a saucepan on a medium heat. Toast for just a couple of minutes until they start to release their aromas and then add the strawberry mix.
- Bring to a gentle bubble and cook for 8-10 minutes, until the strawberries have softened and the mixture is juicy.
- When the panna cotta has chilled and set fully, take a bowl and some warm water and place the moulds bottom down in the water. Place a plate on the top, flip the plate and mould over and tap gently to free the panna cotta.
- Add a little of the strawberry mix on each plate alongside the panna cotta, and garnish with a sprig of mint.
- Serve on your favourite Burleigh side plates, such as the Blue Calico pattern featured, and enjoy the taste of summer.
If you try this recipe, we love seeing your photos, so make sure to tag us on social media. Check out Rosie's account on Instagram too, for more recipes, restaurant recommendations and travel guides.